Tested till perfect Bistro Salad with Poached Eggs

Bistro Salad with Poached Eggs

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By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1 head 1headescarole
  • 4 4eggeggs
  • 5 oz 5ozlean bacon
  • 3 tbsp 3tbspwhite wine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 3 tbsp 3tbspolive oil
  • 1/2 tsp 1/2tspeach salt and pepper
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Trim and separate lettuce into leaves; cut each crosswise into 1/2-inch (1 cm) wide strips. Place in bowl; set aside.

Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to gently simmer. One at a time, break eggs into small dish and gently slip into simmering water; cook for 2 to 3 minutes or until white is set and yolk is still liquid. Remove with slotted spoon and drain well.

Meanwhile, in skillet, cook bacon over medium-high heat, stirring often, for 3 minutes or until browned. Remove from heat. Stir in vinegar and garlic, scraping pan with wooden spoon; pour over lettuce. Add oil and 1/4 teaspoon (1 mL) each of the salt and pepper; toss to coat.

Divide salad among 4 bowls; top each with egg. Sprinkle with remaining salt and pepper.

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